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Flaxseed Oatmeal Pancakes

I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a great texture and cinnamon taste. —Sharon Hansen, Pontiac, Illinois
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 pancakes


  • 1/3 cup whole wheat flour
  • 3 tablespoons quick-cooking oats
  • 1 tablespoon flaxseed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • Dash salt
  • 1 large egg, separated, room temperature
  • 1/2 cup buttermilk
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract


  • In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened.
  • In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts
2 pancakes: 273 calories, 13g fat (2g saturated fat), 108mg cholesterol, 357mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat.

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  • ColGee
    Feb 11, 2021

    No comment left

  • Joleen
    Apr 25, 2020

    Fantastic recipe! I used a whole egg and The bat the r was still light and fluffy. Will be making again!

  • Cheryl
    Feb 23, 2020

    I made these because my husband has this thing about bringing recipes home and usually I don't have the ingredients to make them so I go and buy them. So I had to buy whole wheat flour as he had won a bag of milled flax seed. So I found this recipe to try to use some of the whole wheat flour, flax seed and the extra buttermilk I had. I doubled the recipe but instead of using the oil, I substituted a fourth of a cup of unsweetened apple sauce and I also added chia seeds the same amount of the milled flax seed I used when I doubled the recipe. I am not really one for these kind of pancakes but there were really tasty. I also just used the whole eggs so yes they were somewhat denser but still good. One way to use of leftover ingredients.

  • 7833louis
    Oct 24, 2018

    These are excellent and quite heart healthy. Just to cut down on the saturated fats, cholesterol, and carbs even more I used 1/4 c egg whites (beat 1/8c) and substituted 1t stevia for the brown sugar. Saturated fat drops to 1.2g for 2 pancakes, 7.5mg cholesterol, and 25.5g carbs.

  • Sarah
    Apr 23, 2018

    I love pancakes and I’m always trying “healthy” recipes. This is one of the best! I don’t have a beater so I added the whole egg with the wet ingredients, so they’re probably more dense than if I had added the egg white separately, but still great! Will definitely make again!Also- they’re very filling. I had 3 and I’m full (normally eat a lot more than that lol). 2 would be perfect paired with fruit and bacon :)

  • Colibri
    Jan 7, 2018

    I made this into a waffle mix by adding 1-2 more Tbsp. of oil. I used coconut oil. My (70-yr-old) friend said these are the best waffles he's ever eaten!! Light, fluffy, and delicious!!!

    Sep 27, 2016

    My husband says he believes these are the BEST pancakes he's ever eaten! Plus, we're trying to eat healthy, so- it's a "win-win"! I like mine topped with honey and walnuts.

  • homemadewithlove
    Jul 3, 2016

    Excellent pancake, love the healthy addition of flaxseed! I added blueberries.

  • debruble
    May 13, 2014

    These were fantastic! I have tried several healthy versions of pancakes and this one is the winner!

  • dareichard
    Oct 23, 2013

    YUM! Great texture and taste. I served them with a sprinkle of powdered sugar and fresh mixed berries on top